Bubur lambuk is one of the East Coast or Pantai Timur traditional dish. Its congee mix with fish fillet. Its very famous during the fasting month. So, bila bulan Ramadhan, I mesti masak bubur lambuk at least sekali dalam the whole of fasting month..Kat KL ni yang famous is Bubur Lambuk Kg. Baru, pernah la rasa tapi since my tekak ni tekak orang Pantai Timur, so rasa tak puas bila makan bubur lambuk Kg.Baru.Yang ada jual kat Bazaar ramadhan tu lagi la tak menepati citarasa...
Bubur lambuk ni very special to me because it reminds me of my life in kampung when I was small, with arwah my grandparents& arwah my nanny Awok. When I was studying in Uni, on weekends during fasting month, its a must that I'll go and see my Nanny in Bukit Teratai, Cheras to eat bubur lambuk...
Anyway, since I love this bubur lambuk or congee so much she then pass me the recipe..here goes
1 pot of rice for congee (masak bubur)
5-10 biji bawang merah/shallots- tumbuk atau blend
2 sudu kecil lada hitam yg sudah ditumbuk(1 teaspoon of grind blackpepper)
1/2 kg santan (coconut milk)
1/2 in or 2 cm halia/ginger- ditumbuk/blend
5 ekor ikan kembung/selar-direbus dan diambil isinya
1 ikat pucuk paku merah
-pucuk paku merah ni sangat susah nak dapat sekarang, sekali sekala ada la jual kat Pasar Tani
1 ikat daun kesom
2-3 helai daun kunyit
1 ikat daun kemangi
1 ikat daun selasih
* potong semua ulam ulam kampung di atas.
1. Masak bubur kosong
2. Bila bubur dah siap-masukkan isi ikan kedalam bubur yg sudah di masak& kacau
3.Masukkan bawang merah,halia *lada hitam yang sudah ditumbuk& kacau
4. Masukkan santan kedalam bubur yand sudah di masukkan bahan-bahan diatas dan kacau lagi.
Tunggu sekejap kemudian masukkan kesemua daun-daun ulam yg sudah dipotong. Bila dah agak sebati, daun sudah sedikit layu tutup api dapur...
Walla!-sudah siap utk dimakan..
Selamat Mencuba
-Shuq-
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